Alice in Wonderland recipes: Un-birthday strawberry sponge

Inspired by Tim Burton's upcoming film of the classic tale, this low-calorie afternoon treat is perfect for a Mad Hatter's tea party.

Eat me: Un-birthday strawberry sponge cake

SERVES 8

INGREDIENTS

40g unsalted butter, melted, plus extra for greasing

25g caster sugar

4 tablespoons Splenda or other granulated sweetener

5 eggs

100g plain flour

FOR THE TOPPING

400g strawberries, hulled

1 tablespoon Splenda or other granulated sweetener

200ml double cream

METHOD

Preheat the oven to 180°C/350°F/gas mark 4.

Grease and base line two 20cm loose base sandwich tins.

Put the sugar, sweetener and eggs in a large heatproof bowl over a saucepan of barely simmering water and beat until the whisk leaves a trail when lifted from the bowl. Remove from the heat and whisk for a further 2 minutes.

Pour the melted butter around the edges of the mixture. Sift half the flour into the bowl and fold in with the butter, using a large metal spoon. Sift the remaining flour into the bowl and fold in. Divide between the tins and spread gently to the edges.

PER SERVING

284kcal

6g protein

22g fat

11.4g saturated fat

17g carbohydrates

7.8g sugar

0.9g fibre

0.05g sodium

Bake for 18–20 minutes until pale golden around the edges and just firm to the touch.

Loosen the edges and transfer to a wire rack to cool.

Meanwhile, make a sauce by blitzing half the strawberries with the sweetener in a food processor. Pass through a sieve into a little bowl.

Slice the remaining strawberries and whisk the double cream until it forms soft peaks. Spread over the cake, and top with the sliced strawberries and the sauce.